This is the coffee cake recipe I grew up with. It's so simple to make and so delicious. It's not too dry and not too "cakey." I brought it to MOPS this week and every last bite was eaten up. It really doesn't take that long to make but if I know I'm going to be in a rush for time, I will make the batter part up the night before and pour it into a greased 9x13 pan and put the pan in the fridge. I then mix up the brown sugar mixture and just leave it in a Tupperware on the counter. In the morning, I pre-heat the oven and sprinkle the topping over the batter. Once the oven is pre-heated, all I have to do is bake it for 25 minutes and I'm ready to go.
When you add the topping, just sprinkle it fairly evenly across the top of the batter. As it bakes, some of it will stay near the top and much of it will sink into the cake. It ends up looking very pretty and marbled when it's done baking.
Preheat oven to 375 degrees.
From the kitchen of: Martha Rowlands
Preparation time (start to finish): 30 minutes. Serves 6-8.
Mix together:
2 eggs
1 cup sugar
4 tablespoons melted shortening/butter
1 cup milk
Add:
2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
Pour into greased 9x13 pan.
Top with mixture: (Mix in separate bowl with a fork)
1 cup brown sugar
1/4 cup flour
1/4 cup melted butter
1 Tbsp cinnamon
Bake 25 minutes at 375 degrees.
This is definitely best when eaten warm although it can also be eaten room temperature or re-heated.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Wednesday, March 20, 2013
Saturday, December 22, 2012
Cinnamon Rolls and Orange Rolls
Growing up, almost every Sunday morning before church, our family would sit down to a breakfast of hot cinnamon or orange rolls. We would wake up and my parents would preheat the oven and throw a pan of cinnamon rolls in the oven. We'd get dressed and by the time we were ready, the rolls were coming out of the oven and quite often my mom would have whipped up a batch of frosting for the top of them. What good memories I have of those days.
I have decided to start a family tradition of gifting cinnamon and orange rolls to my neighbors and friends at Christmas time. What a fun gift to give that can either be eaten immediately, frozen and saved or eaten for Christmas morning. My family enjoys walking around to each of our neighbor's homes and delivering the rolls with a little note that includes reheating instructions and Christmas blessings.
Now, when I make cinnamon rolls, I go back and forth between using my mom's recipe and Pioneer Woman's recipe. They're both good and turn out about the same. When I use Pioneer Woman's recipe, I don't heat it on the stove like she says to do. I just use hot milk and mix in my mixer. It's a big recipe for my little mixer but I make it work. One recipe of Pioneer Woman's makes about 7-8 pans of rolls. One recipe of my mom's rolls makes about 3 pans. Here's the recipe I grew up with. It's called Army Sweet Basic Dough because it's a recipe that was used in the Army for their sweet rolls.
Army Sweet Basic Dough
*Set 2 sticks of butter out to soften for later*
In a small bowl, mix and let stand until foamy:
3/4 cups hot water (as hot as you can get your tap water and not burn yourself)
2 packages yeast (4 1/2 tsp)
1 Tablespoon sugar
In large mixing bowl: cream together (with cake beater):
1/2 cup sugar
1/2 cup margarine
1/2 teaspoon salt
After creaming above mix, add and cream together:
2 eggs
1/4 cup milk
Add yeast mixture and:
2 cups flour
Mix well. Switch to a dough hook.
Add:
2 cups additional flour (knead for a long time to break down gluten). I usually add another 1-3 cups of flour at this stage until the dough pulls away from the wall of the bowl. There shouldn't be flour in the bowl that can't be absorbed but if it's sticking to the walls of the bowl, you can add more flour. Don't go crazy with it though. If it sticks a little, it's okay.
Preheat oven to warm for 5 minutes. Grease the bowl, flip the dough to coat both sides with oil (prevents drying out). I generally just spray it with my aerosol spray. Cover with a cloth. Let rise 2-3 hours until doubled. Punch down the dough and let rise for 10 minutes. (If you try to roll it out right away it'll tend to pull back in on itself due to the gluten. Allow the gluten to rest for a short while and it'll be much easier to roll).
Get 2-3 cake pans ready. In each pan put 1/4 cube of melted butter in each pan and 1/4 cup of brown sugar (sugar is optional...butter is not).
Pour dough onto floured pastry cloth or work surface. Using a large, sharp knife, press to cut dough in half. Return half to your bowl. Shape other half into a rectangular shape with your hands and then roll out evenly. At this point, the dough should not be sticky. Use enough flour to make sure it doesn't stick to your work surface or rolling pin. You shouldn't have to add much if you added enough prior to rising. Work the corners out so you don't end up with an oval. You want a large rectangle.
Once you have your rectangle, spread 1/4 cup or so of soft butter over the surface with a spatula. Sprinkle liberally with cinnamon, sugar and sprinkle with raisens. The cinnamon and sugar should cover the entire surface. Roll up and cut in half. Keep cutting your sections in halves until you have the size rolls you want. This helps you end up with even sized rolls. Mine are usually only about 1 inch wide when I place them in my pans. *(be sure to put them in pans with butter/sugar on the bottom). Remember, they will rise and spread. I usually end up with 24-36 rolls depending on how I cut them. Don't crowd your pans. I will usually put 6-8 rolls/pan. Think about the size of your family when you place your rolls. If you have 4 people, maybe make pans of 8. We used to use some larger cake pans and put 12 rolls in them so we'd each get 3 rolls to eat. The point is, it's flexible. There's no perfect number.
Place pans in a warm oven and let double in size for 30-60 minutes. The rolls should fill the pan at this point. Remove from oven and preheat oven to 350.
Because we usually weren't eating them right after we made them, we cooked them and then reheated them later which is what the following directions are for. We would always bake our rolls for about 15 minutes until cooked through. (They're a little undercooked at 15 minutes bit still edible. If you want to fully cook them, I'd leave them in for 20-25 minutes). Lay out about 2-2 1/2 feet of tinfoil and flip pan upside down on to the center of the tinfoil. Scrape any remaining sugar from the bottom of the pan and roll up the sides of the tinfoil to close. Turn and wrap with one more layer of tinfoil on the other side. Allow to cool and then you can freeze the rolls in the tinfoil and then just thaw, and bake at 350 for 10-15 minutes while still in the tinfoil. This way, you have your pans free for other uses. After you reheat the rolls, unroll the tinfoil, place a plate on the bottom and flip over. Your rolls are now face up and ready for frosting.
Basic Icing:
1/2 cup powdered sugar
1 Tablespoon milk
Drop of almond extract
(Personally, I always like a good cream cheese icing but this one's easy and works good as well)
Variation: Orange Rolls
My mom would switch back and forth between cinnamon and orange rolls. As a child, I preferred the cinnamon rolls but now I really enjoy the orange rolls as well.
Make everything as normal but instead of cinnamon, sugar and raisens, use the following filling and a different icing to create orange rolls.
Orange Filling:
3/4 cup sugar
2 tablespoons grated orange rind
Stir together and sprinkle over buttered dough
Orange Glaze Icing:
3/4 cups sugar
2 tablespoons orange juice
1/2 cup melted butter
1/2 cup sour cream
I hope you have fun making cinnamon rolls for your family and make many wonderful memories!
I have decided to start a family tradition of gifting cinnamon and orange rolls to my neighbors and friends at Christmas time. What a fun gift to give that can either be eaten immediately, frozen and saved or eaten for Christmas morning. My family enjoys walking around to each of our neighbor's homes and delivering the rolls with a little note that includes reheating instructions and Christmas blessings.
Now, when I make cinnamon rolls, I go back and forth between using my mom's recipe and Pioneer Woman's recipe. They're both good and turn out about the same. When I use Pioneer Woman's recipe, I don't heat it on the stove like she says to do. I just use hot milk and mix in my mixer. It's a big recipe for my little mixer but I make it work. One recipe of Pioneer Woman's makes about 7-8 pans of rolls. One recipe of my mom's rolls makes about 3 pans. Here's the recipe I grew up with. It's called Army Sweet Basic Dough because it's a recipe that was used in the Army for their sweet rolls.
Army Sweet Basic Dough
*Set 2 sticks of butter out to soften for later*
In a small bowl, mix and let stand until foamy:
3/4 cups hot water (as hot as you can get your tap water and not burn yourself)
2 packages yeast (4 1/2 tsp)
1 Tablespoon sugar
In large mixing bowl: cream together (with cake beater):
1/2 cup sugar
1/2 cup margarine
1/2 teaspoon salt
After creaming above mix, add and cream together:
2 eggs
1/4 cup milk
Add yeast mixture and:
2 cups flour
Mix well. Switch to a dough hook.
Add:
2 cups additional flour (knead for a long time to break down gluten). I usually add another 1-3 cups of flour at this stage until the dough pulls away from the wall of the bowl. There shouldn't be flour in the bowl that can't be absorbed but if it's sticking to the walls of the bowl, you can add more flour. Don't go crazy with it though. If it sticks a little, it's okay.
Preheat oven to warm for 5 minutes. Grease the bowl, flip the dough to coat both sides with oil (prevents drying out). I generally just spray it with my aerosol spray. Cover with a cloth. Let rise 2-3 hours until doubled. Punch down the dough and let rise for 10 minutes. (If you try to roll it out right away it'll tend to pull back in on itself due to the gluten. Allow the gluten to rest for a short while and it'll be much easier to roll).
Get 2-3 cake pans ready. In each pan put 1/4 cube of melted butter in each pan and 1/4 cup of brown sugar (sugar is optional...butter is not).
Pour dough onto floured pastry cloth or work surface. Using a large, sharp knife, press to cut dough in half. Return half to your bowl. Shape other half into a rectangular shape with your hands and then roll out evenly. At this point, the dough should not be sticky. Use enough flour to make sure it doesn't stick to your work surface or rolling pin. You shouldn't have to add much if you added enough prior to rising. Work the corners out so you don't end up with an oval. You want a large rectangle.
Once you have your rectangle, spread 1/4 cup or so of soft butter over the surface with a spatula. Sprinkle liberally with cinnamon, sugar and sprinkle with raisens. The cinnamon and sugar should cover the entire surface. Roll up and cut in half. Keep cutting your sections in halves until you have the size rolls you want. This helps you end up with even sized rolls. Mine are usually only about 1 inch wide when I place them in my pans. *(be sure to put them in pans with butter/sugar on the bottom). Remember, they will rise and spread. I usually end up with 24-36 rolls depending on how I cut them. Don't crowd your pans. I will usually put 6-8 rolls/pan. Think about the size of your family when you place your rolls. If you have 4 people, maybe make pans of 8. We used to use some larger cake pans and put 12 rolls in them so we'd each get 3 rolls to eat. The point is, it's flexible. There's no perfect number.
Place pans in a warm oven and let double in size for 30-60 minutes. The rolls should fill the pan at this point. Remove from oven and preheat oven to 350.
Because we usually weren't eating them right after we made them, we cooked them and then reheated them later which is what the following directions are for. We would always bake our rolls for about 15 minutes until cooked through. (They're a little undercooked at 15 minutes bit still edible. If you want to fully cook them, I'd leave them in for 20-25 minutes). Lay out about 2-2 1/2 feet of tinfoil and flip pan upside down on to the center of the tinfoil. Scrape any remaining sugar from the bottom of the pan and roll up the sides of the tinfoil to close. Turn and wrap with one more layer of tinfoil on the other side. Allow to cool and then you can freeze the rolls in the tinfoil and then just thaw, and bake at 350 for 10-15 minutes while still in the tinfoil. This way, you have your pans free for other uses. After you reheat the rolls, unroll the tinfoil, place a plate on the bottom and flip over. Your rolls are now face up and ready for frosting.
Basic Icing:
1/2 cup powdered sugar
1 Tablespoon milk
Drop of almond extract
(Personally, I always like a good cream cheese icing but this one's easy and works good as well)
Variation: Orange Rolls
My mom would switch back and forth between cinnamon and orange rolls. As a child, I preferred the cinnamon rolls but now I really enjoy the orange rolls as well.
Make everything as normal but instead of cinnamon, sugar and raisens, use the following filling and a different icing to create orange rolls.
Orange Filling:
3/4 cup sugar
2 tablespoons grated orange rind
Stir together and sprinkle over buttered dough
Orange Glaze Icing:
3/4 cups sugar
2 tablespoons orange juice
1/2 cup melted butter
1/2 cup sour cream
I hope you have fun making cinnamon rolls for your family and make many wonderful memories!
Tuesday, August 23, 2011
Spiced Carrot-Zucchini Bread
Everyone's probably baking lots of zucchini bread right now, and here is a recipe with a slightly different twist. My cousin, who is deployed in Afghanistan, said the zucchini bread I sent him was the only one he got that was still moist. My aunt asked me how I did it, and I'm not exactly sure, as it was a while ago!! The only thing I can think of was that I sent him a loaf of this bread, and the carrots kept it moist. Even if I'm wrong on that part, it's still a yummy, easy bread. The spices seem to be louder than in regular zucchini bread. Perhaps the carrots set them off? I like that aspect, but if you're not a huge cinnamon or cloves fan you may consider reducing them a tad.
from The Pampered Chef
2 1/4 c. flour (I usually use 3/4 - 1 cup of whole wheat)
3/4 c. sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder (original recipe calls for 1/2 tsp. I live at high altitude and reduce it)
1/2 tsp. salt
1/4 tsp. ground cloves
3/4 c. finely chopped carrots - I don't know who has time to finely chop carrots when you could just shred them! That's what I always use. I've also subbed shredded apple in a pinch
3/4 c. finely chopped zucchini (same as above!!)
1/2 c. coarsely chopped nuts
2/3 c. vegetable oil
1/2 c. milk
2 eggs, lightly beaten
Preheat oven to 350. Spray bottom only of greased loaf pan with Pam. In large bowl, combine dry ingredients. Add remaining ingredients; stir just until dry ingredients moistened.
Spoon batter into pan. Bake 65-70 min. or until cake tester inserted in center comes out clean. Cool in pan 5 min. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely before slicing.
from The Pampered Chef
2 1/4 c. flour (I usually use 3/4 - 1 cup of whole wheat)
3/4 c. sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder (original recipe calls for 1/2 tsp. I live at high altitude and reduce it)
1/2 tsp. salt
1/4 tsp. ground cloves
3/4 c. finely chopped carrots - I don't know who has time to finely chop carrots when you could just shred them! That's what I always use. I've also subbed shredded apple in a pinch
3/4 c. finely chopped zucchini (same as above!!)
1/2 c. coarsely chopped nuts
2/3 c. vegetable oil
1/2 c. milk
2 eggs, lightly beaten
Preheat oven to 350. Spray bottom only of greased loaf pan with Pam. In large bowl, combine dry ingredients. Add remaining ingredients; stir just until dry ingredients moistened.
Spoon batter into pan. Bake 65-70 min. or until cake tester inserted in center comes out clean. Cool in pan 5 min. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely before slicing.
Monday, March 7, 2011
Instant Oatmeal
OK, admittedly I am not a huge oatmeal fan, but I eat it (and serve it to my kids) often because it's so cheap and so good for you! But compared to cereal or toast, it's a little time-consuming when you've got hungry kids waiting. So when I stumbled on this recipe for making your own instant oatmeal, I was really excited. I hardly ever buy the prepackaged kind because it's so much cheaper (and healthier) to make real oatmeal.
Back to the not-being-a-fan part, oatmeal is much easier for me to eat with various toppings such as chopped apples, nuts, dried fruit, chocolate chips, etc. So I decided to improvise a little bit and made the first batch with Craisins, sliced almonds and dried chopped apples. I'm looking forward to experimenting with some other types of whole grains next time, too. But here is the recipe as it appeared in Woman's Day magazine.
18 oz. container quick-cooking oats.
1 envelope (3.2 oz) nonfat dry milk (which I didn't have, so I just left it out. It still turned out fine)
1/2 cup firmly packed brown sugar
1 cup raisins
In a large bowl, combine all ingredients. Transfer to an airtight container. To serve, scoop 1/2 cup oatmeal mix into a bowl and add 1/2 cup water. Microwave on high for 1 minute. Makes about 16 servings.
Back to the not-being-a-fan part, oatmeal is much easier for me to eat with various toppings such as chopped apples, nuts, dried fruit, chocolate chips, etc. So I decided to improvise a little bit and made the first batch with Craisins, sliced almonds and dried chopped apples. I'm looking forward to experimenting with some other types of whole grains next time, too. But here is the recipe as it appeared in Woman's Day magazine.
18 oz. container quick-cooking oats.
1 envelope (3.2 oz) nonfat dry milk (which I didn't have, so I just left it out. It still turned out fine)
1/2 cup firmly packed brown sugar
1 cup raisins
In a large bowl, combine all ingredients. Transfer to an airtight container. To serve, scoop 1/2 cup oatmeal mix into a bowl and add 1/2 cup water. Microwave on high for 1 minute. Makes about 16 servings.
Thursday, August 5, 2010
Scrambled Egg Breakfast Enchiladas
Scrambled Egg Breakfast Enchiladas
recipe from: http://hubpages.com/hub/Scrambled-Egg-Breakfast-Enchiladas-A-10-Minute-Recipe-for-a-Great-Mexican-Breakfast
(This recipe is for one, multiply the recipe as needed.)
3 eggs whisked in a bowl with a pinch of salt
3 corn tortillas
A spicy and smooth tomato based salsa (A red chili sauce would also work here)
A bit of grated mild to medium cheddar, mozzarella, Monterey jack or other mild cheese
Sour cream
A few thin slices of white onion and cilantro sprigs (if you have any)
Heat 2 pans on the stove, both at medium. One pan should be a non stick fry pan suitable for scrambling eggs – the other needs to be a very heavy flat surfaced fry pan or skillet, suitable for dry frying the tortillas. Cast iron or something of a similar heft will shine here.
When the pans have pre heated, add a splash of oil to the non stick fry pan, and scramble your eggs. Remove the pan from the heat before the eggs are entirely cooked, as they will continue to set after you add them to the tortillas. Take them off about 30 seconds before they would look like you would want to eat them and place in a bowl off the heat.
Once your eggs are waiting at the side, take your corn tortillas and dip them to completely cover them in the spicy tomato salsa. Add another scant splash of oil to your heavy cast iron like pan, and place both tortillas face down beside each other to sear.
Let the tortillas cook for about 1 minute (checking to see that they are not burning) and then flip them over. Once you have flipped them, pile your eggs onto the tortillas, dividing evenly, and then cover the eggs with a bit of grated cheese. After another minute or so, fold the tortillas over the eggs (Don't bother trying to roll them up, just fold them like mounded quesadillas) and then move to a serving plate. The tortillas should be very softened and the sauce should be browning up and crisping in places.
The tortillas may stick a bit, but don’t worry about it. Use a heavy metal spatula and just scrape them firmly off the pan. They will look fine on the plate.
Top your finished enchiladas with sour cream and more spicy salsa and place cilantro leaves and thin slices of crispy onion over the sour cream. These are great with refried beans on the side, but quite substantial enough without them if you don't have any handy.
Georgia's notes: I made this for the first time this morning. I used a mild red enchilada sauce. As I was in a hurry, I forgot the sour cream etc. on top, but it was still quite good. The top two tortillas in the package didn't hold together very well (as is often the case) but the second two turned out looking better. I'll be making this for breakfast the rest of the week! A nice change from fried eggs & toast every morning. :)
recipe from: http://hubpages.com/hub/Scrambled-Egg-Breakfast-Enchiladas-A-10-Minute-Recipe-for-a-Great-Mexican-Breakfast
(This recipe is for one, multiply the recipe as needed.)
3 eggs whisked in a bowl with a pinch of salt
3 corn tortillas
A spicy and smooth tomato based salsa (A red chili sauce would also work here)
A bit of grated mild to medium cheddar, mozzarella, Monterey jack or other mild cheese
Sour cream
A few thin slices of white onion and cilantro sprigs (if you have any)
Heat 2 pans on the stove, both at medium. One pan should be a non stick fry pan suitable for scrambling eggs – the other needs to be a very heavy flat surfaced fry pan or skillet, suitable for dry frying the tortillas. Cast iron or something of a similar heft will shine here.
When the pans have pre heated, add a splash of oil to the non stick fry pan, and scramble your eggs. Remove the pan from the heat before the eggs are entirely cooked, as they will continue to set after you add them to the tortillas. Take them off about 30 seconds before they would look like you would want to eat them and place in a bowl off the heat.
Once your eggs are waiting at the side, take your corn tortillas and dip them to completely cover them in the spicy tomato salsa. Add another scant splash of oil to your heavy cast iron like pan, and place both tortillas face down beside each other to sear.
Let the tortillas cook for about 1 minute (checking to see that they are not burning) and then flip them over. Once you have flipped them, pile your eggs onto the tortillas, dividing evenly, and then cover the eggs with a bit of grated cheese. After another minute or so, fold the tortillas over the eggs (Don't bother trying to roll them up, just fold them like mounded quesadillas) and then move to a serving plate. The tortillas should be very softened and the sauce should be browning up and crisping in places.
The tortillas may stick a bit, but don’t worry about it. Use a heavy metal spatula and just scrape them firmly off the pan. They will look fine on the plate.
Top your finished enchiladas with sour cream and more spicy salsa and place cilantro leaves and thin slices of crispy onion over the sour cream. These are great with refried beans on the side, but quite substantial enough without them if you don't have any handy.
Georgia's notes: I made this for the first time this morning. I used a mild red enchilada sauce. As I was in a hurry, I forgot the sour cream etc. on top, but it was still quite good. The top two tortillas in the package didn't hold together very well (as is often the case) but the second two turned out looking better. I'll be making this for breakfast the rest of the week! A nice change from fried eggs & toast every morning. :)
Thursday, July 8, 2010
Zucchini Bread
This bread is a tried and true good zucchini bread recipe. It tastes delicious and is very moist. It's my all-time favorite zucchini bread recipe and was found on allrecipes.com
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Yields: 24 servings
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (or chocolate chips)
DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Megan’s notes: When I make this, I substitute pureed vegetables for about 3/4 of the oil and it was great. You can’t taste the veggies but it makes it much healthier. (Pureed veggies consist of: sweet potatoes, tomatoes, squash and carrots blended smooth in my blender)
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Yields: 24 servings
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (or chocolate chips)
DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Megan’s notes: When I make this, I substitute pureed vegetables for about 3/4 of the oil and it was great. You can’t taste the veggies but it makes it much healthier. (Pureed veggies consist of: sweet potatoes, tomatoes, squash and carrots blended smooth in my blender)
Friday, July 2, 2010
Banana Bread
This recipe is from the home of one of my 5th grade students. It was one of the best banana bread recipes I've ever had. I usually omit the nuts and add chocolate chips instead. Do whatever works best for you though!!
1 cup sugar
1/3 cup margarine or butter
2 eggs
1 ½ cups of ripe bananas (4)
1/3 cup water
¼ teaspoon of baking powder
1 baking soda
½ teaspoon salt
1 2/3 cups of all-purpose flour
½ cup chopped nuts (I always use chocolate chips instead of the nuts)
Heat oven to 350. Grease bottom only of loaf pan.
Mix sugar and butter in bowl. Stir in eggs until blended. Add bananas and water; beat for 30 seconds. Stir in remaining ingredients except nuts until just moistened; stir in nuts. Pour into pan. Bake for 55-60 minutes; cool for 5 minutes and remove from pan. Cool completely before slicing.
I often double this recipe and make one large loaf and two small loafs that way I have one or two to freeze or give away.
1 cup sugar
1/3 cup margarine or butter
2 eggs
1 ½ cups of ripe bananas (4)
1/3 cup water
¼ teaspoon of baking powder
1 baking soda
½ teaspoon salt
1 2/3 cups of all-purpose flour
½ cup chopped nuts (I always use chocolate chips instead of the nuts)
Heat oven to 350. Grease bottom only of loaf pan.
Mix sugar and butter in bowl. Stir in eggs until blended. Add bananas and water; beat for 30 seconds. Stir in remaining ingredients except nuts until just moistened; stir in nuts. Pour into pan. Bake for 55-60 minutes; cool for 5 minutes and remove from pan. Cool completely before slicing.
I often double this recipe and make one large loaf and two small loafs that way I have one or two to freeze or give away.
Thursday, June 17, 2010
Crepes
We just made these for a delicious summertime treat. It was a perfect ending to a great day!
This crepe recipe is from my Vita-mix cookbook. It is so quick and easy to make and can be made in any blender.
4 eggs
1 cup skim evaporated milk
1 Tablespoon sugar or other sweetener
1 cup flour
Blend. Pour a small amount into lightly greased pan. Move pan around so it spreads the crepe mixture thin. Cook for a minute until it dries out enough to flip. Flip and cook until slightly browned. Remove and fill with your favorite toppings.
For a sweet crepe, I love homemade whipping cream and fresh berries (strawberries, raspberries, blackberries) or whatever you like.
TIP: I also use this crepe recipe to make manicotti. It is delicious and cuts down on prep time because you can put a spoonful of filling in and roll it up rather than having to stuff the pasta shells with the cheese.
This crepe recipe is from my Vita-mix cookbook. It is so quick and easy to make and can be made in any blender.
4 eggs
1 cup skim evaporated milk
1 Tablespoon sugar or other sweetener
1 cup flour
Blend. Pour a small amount into lightly greased pan. Move pan around so it spreads the crepe mixture thin. Cook for a minute until it dries out enough to flip. Flip and cook until slightly browned. Remove and fill with your favorite toppings.
For a sweet crepe, I love homemade whipping cream and fresh berries (strawberries, raspberries, blackberries) or whatever you like.
TIP: I also use this crepe recipe to make manicotti. It is delicious and cuts down on prep time because you can put a spoonful of filling in and roll it up rather than having to stuff the pasta shells with the cheese.
Wednesday, January 27, 2010
Pumpkin Flax Muffins
Delicious, and deceptively healthy!
2 cups whole wheat flour
1/4 cup ground flaxseeds
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 (15 oz) can pumpkin
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup soymilk or milk
1/4 cup vanilla yogurt
3 Tbsp. canola oil
1 egg, lightly beaten
1 egg white, lightly beaten
1 1/4 cups frozen blueberries (do not thaw)
3/4 cup walnuts, finely chopped
Whisk the first 6 ingredients in a medium bowl. Combine the next 8 ingredients in a large bowl and mix well. Add the flour mixture to the pumpkin mixture and mix just until moistened. Fold in the blueberries and walnuts. Spoon the batter evenly into 12 muffin cups coated with nonstick cooking spray.. Bake at 375 for 25-28 minutes. Let cool for 2 minutes, then remove to wire rack.
A couple changes I made:
* For those at high altitude, I decreased the baking soda to 1 tsp and the baking powder to 3/4 tsp which was just right.
* I didn't have canned pumpkin on hand and can't seem to find it in stores this time of year. I had some sweet potato puree on hand, and used an equivalent amount.
* I didn't have blueberries on hand either, but substituted shredded carrot, which made the muffins so moist.
2 cups whole wheat flour
1/4 cup ground flaxseeds
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 (15 oz) can pumpkin
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup soymilk or milk
1/4 cup vanilla yogurt
3 Tbsp. canola oil
1 egg, lightly beaten
1 egg white, lightly beaten
1 1/4 cups frozen blueberries (do not thaw)
3/4 cup walnuts, finely chopped
Whisk the first 6 ingredients in a medium bowl. Combine the next 8 ingredients in a large bowl and mix well. Add the flour mixture to the pumpkin mixture and mix just until moistened. Fold in the blueberries and walnuts. Spoon the batter evenly into 12 muffin cups coated with nonstick cooking spray.. Bake at 375 for 25-28 minutes. Let cool for 2 minutes, then remove to wire rack.
A couple changes I made:
* For those at high altitude, I decreased the baking soda to 1 tsp and the baking powder to 3/4 tsp which was just right.
* I didn't have canned pumpkin on hand and can't seem to find it in stores this time of year. I had some sweet potato puree on hand, and used an equivalent amount.
* I didn't have blueberries on hand either, but substituted shredded carrot, which made the muffins so moist.
Monday, December 21, 2009
Peak Pancake
From Susie Demers
2 1/2 tablespoons unsalted butter
1 1/4 cup milk
3/4 cup flour
3 eggs
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
Powdered sugar
Fresh berries
Preheat oven to 400 degrees. Place butter in 9 inch glass pie pan* and melt butter in oven. In blender or food processor, combine milk, flour, eggs, salt and vanilla and process until smooth. Remove pan from oven and increase temperature to 425 degrees. Pour batter into pie pan and return to oven. Bake 20 minutes. Reduce temp to 325 degrees and bake another 8-10 minutes. Invert on serving platter. Sprinkle with powdered sugar and serve with fresh fruit or cooked fruit sauce.
*I tried it in a bundt pan because I thought it would be beautiful to have the ring shape. The bundt pan did not work out so well. It stuck horribly so I ended up with a pile of peak pancake instead of a nice round shape.
2 1/2 tablespoons unsalted butter
1 1/4 cup milk
3/4 cup flour
3 eggs
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
Powdered sugar
Fresh berries
Preheat oven to 400 degrees. Place butter in 9 inch glass pie pan* and melt butter in oven. In blender or food processor, combine milk, flour, eggs, salt and vanilla and process until smooth. Remove pan from oven and increase temperature to 425 degrees. Pour batter into pie pan and return to oven. Bake 20 minutes. Reduce temp to 325 degrees and bake another 8-10 minutes. Invert on serving platter. Sprinkle with powdered sugar and serve with fresh fruit or cooked fruit sauce.
*I tried it in a bundt pan because I thought it would be beautiful to have the ring shape. The bundt pan did not work out so well. It stuck horribly so I ended up with a pile of peak pancake instead of a nice round shape.
Tuesday, April 28, 2009
Overnight Egg 'n Sausage Strata
I had this dish at one of our MOPS breakfasts and it was so yummy, I asked for the recipe. I just received it so here it is! This is the healthy version as it came from my friend, Cheryl. It includes her tips and changes. Obviously, it's a very flexible dish so make the changes you want!
4 cups slices of white bread, cubed (for a 9x13 I did about 2/3 of a loaf?)
8 eggs, slightly beaten
4 cups milk (low-fat)
2 cups grated cheese (2%, cheddar, Mexican cheese blend, mont jack, whatever - I think I only use 1 cup)
1 tsp salt
1 tsp ground dry mustard
1 roll Jimmy Dean sausage / reduced fat
Fry up sausage. Rinse in VERY HOT water using a collander, and then blot sausage inbetween paper towel layers. (this helps reduce fat even more)
In large bowl, mix eggs, milk, salt and mustard.
In greased 9x13 baking dish, sprinkle half of your bread cubes. Sprinkle a layer of sausage over cubes, and sprinkle with some cheese. Cover with the rest of your bread cubes and a little more cheese. Pour egg mixture over the bread cubes, trying to get all covered. Use a spoon to gently press down so all cubes soak up some liquid.
Refrigerate overnight.
Bake at 350 for 45-60 minutes (it always takes longer than I expect due to altitude.)
Enjoy!
cheryl
ps......you may have to use less or more bread cubes.....I kind of don't really follow the recipe (smile!)......and sometimes make up more egg mixture if it doesn't look like I had enough. Good luck! Oh....original recipe calls for green peppers and scallions......but I left those out in case nursing / pregnant moms had problems with those!
4 cups slices of white bread, cubed (for a 9x13 I did about 2/3 of a loaf?)
8 eggs, slightly beaten
4 cups milk (low-fat)
2 cups grated cheese (2%, cheddar, Mexican cheese blend, mont jack, whatever - I think I only use 1 cup)
1 tsp salt
1 tsp ground dry mustard
1 roll Jimmy Dean sausage / reduced fat
Fry up sausage. Rinse in VERY HOT water using a collander, and then blot sausage inbetween paper towel layers. (this helps reduce fat even more)
In large bowl, mix eggs, milk, salt and mustard.
In greased 9x13 baking dish, sprinkle half of your bread cubes. Sprinkle a layer of sausage over cubes, and sprinkle with some cheese. Cover with the rest of your bread cubes and a little more cheese. Pour egg mixture over the bread cubes, trying to get all covered. Use a spoon to gently press down so all cubes soak up some liquid.
Refrigerate overnight.
Bake at 350 for 45-60 minutes (it always takes longer than I expect due to altitude.)
Enjoy!
cheryl
ps......you may have to use less or more bread cubes.....I kind of don't really follow the recipe (smile!)......and sometimes make up more egg mixture if it doesn't look like I had enough. Good luck! Oh....original recipe calls for green peppers and scallions......but I left those out in case nursing / pregnant moms had problems with those!
Monday, February 23, 2009
Oven Pancakes
Growing up, we often had guests over on Sunday evening after church. This was a quick, easy and tasty dish that we often served our guests. I LOVE oven pancakes. I know there are other names for these as well but I'm not sure what they are. Enjoy this fast and tasty meal for breakfast, lunch or dinner. If you have leftovers, they do heat up well.
Place ½ (or maybe ¼) stick butter in 2 round cake pans* in preheating oven. 425-450 degrees.
In a blender mix together:
1 cup flour
1 cup milk
4 eggs
Once butter in pans is melted, pour half of the mixture in each pan and bake for 25-30 minutes.
Fruit Topping
½-1 bag of berries/fruit (my favorite is blueberries!)
Cornstarch (1 T/cup of liquid)
Mix about 1 T cornstarch with some water and a little sugar. Slowly add to fruit mixture…don’t add too much or it will become too thick. Cook until fruit is cooked through and you should end up with a nice semi-thick fruity sauce.
*If possible, it's better to use the shiny cake pans (not the non-stick ones). The edges of the pancakes can "grab" the sides better if it's NOT non-stick. They'll grow taller and turn out better overall. If you only have non-stick, it's okay to use them, they just won't have the really lovely, tall crust that they may have otherwise.
Place ½ (or maybe ¼) stick butter in 2 round cake pans* in preheating oven. 425-450 degrees.
In a blender mix together:
1 cup flour
1 cup milk
4 eggs
Once butter in pans is melted, pour half of the mixture in each pan and bake for 25-30 minutes.
Fruit Topping
½-1 bag of berries/fruit (my favorite is blueberries!)
Cornstarch (1 T/cup of liquid)
Mix about 1 T cornstarch with some water and a little sugar. Slowly add to fruit mixture…don’t add too much or it will become too thick. Cook until fruit is cooked through and you should end up with a nice semi-thick fruity sauce.
*If possible, it's better to use the shiny cake pans (not the non-stick ones). The edges of the pancakes can "grab" the sides better if it's NOT non-stick. They'll grow taller and turn out better overall. If you only have non-stick, it's okay to use them, they just won't have the really lovely, tall crust that they may have otherwise.
Monkey Bread
Every Christmas morning our family enjoys a breakfast of Monkey Bread and Eggs Benedict. This is a tradition that stems from my husband's childhood. It's pretty quick to make and sure tastes great.
From the Kitchen of Grandma Joyce Zachary
Preheat oven to 375 degrees.
½ cup margarine
½ cup chopped nuts (pecans or walnuts)
1 cup packed brown sugar
2 Tbsp. water
2 (10 oz) cans Hungry Jack Biscuits
In small saucepan melt margarine. Coat bottom and sides of ungreased 12-cup fluted tube pan (or bundt pan) with 2 Tbsp of melted margarine. Sprinkle 3 Tbsp. of the nuts over bottom of pan.
Add remaining nuts, brown sugar and water to remaining margarine; heat to boiling, stirring occasionally. Remove from heat.
Separate dough into 20 biscuits; tear or cut each biscuit into quarters and shape into a ball. Place ½ of the balls into the bottom of the pan. Drizzle half of the caramel sauce over balls. Repeat layers.
Bake at 375 degrees for 20-25 minutes or until golden brown. (I’ve found it may even need 30-35 minutes but you may need to put some tinfoil on top to prevent the top from burning if you cook it this long). Invert immediately on a plate and remove from pan.
Optional Variation 1: sprinkle dough generously with cinnamon and add to each layer of dough.
Optional Variation 2: add 1 tsp or so of vanilla to the caramel mixture at the end of cooking. It really enhances the flavor and makes the monkey bread smell delicious.
The last time I made this recipe, I opted to make my own biscuit dough rather than buying store-bought. It turned out great and I actually liked the flavor of the dough better than the store-bought because sometimes I find their dough a little too salty. It also costs a lot less than spending nearly $6 on two tubes of refrigerated dough. If you’d like a good and easy biscuit recipe, I posted my recipe here.
Tuesday, December 23, 2008
Crepes & Manicotti
My husband's favorite food is manicotti. I used to buy the shells at the store and cook them and try to stuff them with the cheese filling. It takes forever, makes a mess and is a LOT of work. Once, when we ordered manicotti at Buca de' Bepos it seemed like their shells were very similar to crepes. I went home and tried my crepe recipe and they turned out delicious. My husband requested that I always make the crepe version from then on.
This recipe is a regular crepe recipe so if you like crepes, try making them and filling with fruit or more savory fillings. Look ideas up for fillings online. If you want to make the manicotti, just go to allrecipes.com and look for a good manicotti filling recipe and use these as the shells.
This recipe originates from my Vita-Mix cookbook so I always make it in my blender.
1 cup skim evaporated milk
4 eggs or egg substitute
1 tablespoon sugar or other sweetener, to taste
1 cup all-purpose flour
Pour approx. 3 tablespoons of batter onto hot, lightly buttered crepe pan or 8 inch fry pan. Tilt to spread batter. Crepe is done when set on top and lightly browned on bottom.
I always use a regular frying pan. One with rounded edges works best. Try to make these as thinly as possible and they'll work better. I usually flip my crepe just briefly. Don't overcook or they'll be brown and crispy.
Manicotti Filling Recipe
2 eggs
2 cups shredded mozzarella cheese
1 container ricotta cheese
½ cup parmesan cheese
½ cup Monterey Jack cheese
1 tablespoon minced garlic
½ tsp salt
¼ tsp pepper
2 tablespoons sour cream
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
Make sure to use less parsley/basil if using dried.
Bon Appetit
Homemade Pancakes
This recipe comes from my Vita-Mix cookbook and I make it for my daughter and I all the time. I do mine in my blender but it can also be made in a regular bowl as well. Save money by not having to buy bisquick or pancake mixes. This is cheap and very quick to throw together.
1 1/4 cups milk
1 egg or egg substitute
2 tablespoons light olive oil
1/2 teaspoon salt (optional)
2 tablespoons sugar or other sweetener to taste
1 cup flour, all-purpose or whole wheat or a combination of both
2 teaspoons baking powder
Hint: when using whole wheat flour, substitute brown sugar for sugar or other sweeteners.
I usually use 1/4 cup whole wheat flour and 3/4 cup all-purpose flour. They're a little healthier but still taste good. When I tried 1/2 and 1/2 it didn't taste nearly as good. I usually go a little light on the olive oil as well. Other than that, I make the recipe as is. Enjoy
1 1/4 cups milk
1 egg or egg substitute
2 tablespoons light olive oil
1/2 teaspoon salt (optional)
2 tablespoons sugar or other sweetener to taste
1 cup flour, all-purpose or whole wheat or a combination of both
2 teaspoons baking powder
Hint: when using whole wheat flour, substitute brown sugar for sugar or other sweeteners.
I usually use 1/4 cup whole wheat flour and 3/4 cup all-purpose flour. They're a little healthier but still taste good. When I tried 1/2 and 1/2 it didn't taste nearly as good. I usually go a little light on the olive oil as well. Other than that, I make the recipe as is. Enjoy
Tuesday, July 15, 2008
Bran Flax Muffins
Okay, so I'm on a bit of a health kick right now. I try to find recipes that are yummy but also healthy. When I was at the grocery store, I purchased flaxseed meal and wheat germ not really knowing how I would use them. I found this recipe on the back of the flaxseed meal and it turned out great!
Recipe from the bag of Bob’s Red Mill Whole Ground Flaxseed Meal
1 ½ cups unbleached white flour
¾ cup flaxseed meal
¾ cup oat bran (I substituted wheat germ)
1 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 ½ cups carrots, shredded
2 apples, shredded (I left the peel on)
½ cup raisins (optional)
1 cup nuts (I used pecans)
¾ cup milk
2 eggs, beaten
1 tsp. vanilla
Mix together flour, flaxseed meal, bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups ¾ full. Bake at 350 degrees F for 15-20 minutes. Yields 15 medium muffins.
I ended up baking the muffins for around 20-25 minutes. When I made the recipe, I ended up with 24 regular sized muffins.
Recipe from the bag of Bob’s Red Mill Whole Ground Flaxseed Meal
1 ½ cups unbleached white flour
¾ cup flaxseed meal
¾ cup oat bran (I substituted wheat germ)
1 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 ½ cups carrots, shredded
2 apples, shredded (I left the peel on)
½ cup raisins (optional)
1 cup nuts (I used pecans)
¾ cup milk
2 eggs, beaten
1 tsp. vanilla
Mix together flour, flaxseed meal, bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups ¾ full. Bake at 350 degrees F for 15-20 minutes. Yields 15 medium muffins.
I ended up baking the muffins for around 20-25 minutes. When I made the recipe, I ended up with 24 regular sized muffins.
Friday, April 18, 2008
Cottage Cheese Pancakes
Batter
Make small pancakes for them to turn out right
They should be slightly brown when fully done
Easy, fast, high-protein breakfast, lunch or dinner. This is one of my all-time favorite fast meals. My husband doesn't like "breakfast for dinner" which is when I prefer it so I often make it for just myself. The recipe is a sinch to modify for 1 person or many people. It's really all about finding the right consistency. I'll include the "original" recipe and then tell you some changes that can be made to it if you want it healthier.
From the kitchen of: Rhonda Trevethick.
Prepare time: a few minutes
Mix together:
3 eggs
1 cup cottage cheese
¼ cup flour (ww or white)
2 tablespoons melted butter
Dash of salt
Cook large dollar size cakes in frying pan with butter. Eat! (Make sure you let them cook long enough to cook the egg).
It's really just that simple. 1 bowl, 1 pan makes for EASY cleanup.
Here's what I usually do when I make this for myself.
ONE person recipe:
1 or 2 eggs (depends on how hungry I am...I usually can't eat an entire recipe if I use 2 eggs but they heat up well the next day.)
about 3/4-1 cup cottage cheese (I never actually measure, just eyeball it)
1/4 cup flour (whole wheat or regular works well. Sometimes I use 1/2 and 1/2)
I skip the butter and just add a dash or two of seasoned salt
The consistency should be similar to cooked oatmeal before you cook it.
In the pan, I fry in a small amount of either olive oil or butter.
I always eat it with cold applesauce. Syrup works too but I love the applesauce with this recipe.
The SUPER healthy version:(it's not as tasty but still tastes good)
Use only egg whites, whole wheat flour, fat-free cottage cheese and olive oil in the amounts listed above. Can't get much healthier!
I used whole-wheat in this recipe which makes them browner than if you use regular white flour.
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